Shiitake
Hon-Shimeji
& Shimeji
Hon-Shimeji and Shimeji
These mushrooms are visually similar, with
hon-shimeji, or brown beech, having a light-
brown color, while shimeji has a pale white
or creamy color. They are characterized by
their long stems, concave caps and earthy
flavor. When preparing, be sure to slice off
the tough, inedible base (and save for making
stock later, if you wish). Shimeji mushrooms
must be cooked, and they hold up well to
high heat and roasting. Toss into stir frys,
soups or over noodles with fresh herbs.Where to find:
Shimeji mushrooms are easy to find,
inexpensive and plentiful at any Asian
market or grocer. You may also spot enoki
mushrooms nearby, which are the same
species, but have a thinner appearance
and have a less earthy flavor than beeches,
boasting an almost wine-like aroma.Toss into stir frys,
soups or over noodles
with fresh herbs.
derek sarno